DETERMINATION OF AUTHENTICITY OF FRUIT JAMS BY HPLC ANALYSIS OF ANTHOCYANINS

Authors
GARCIAVIGUERA C ZAFRILLA P TOMASBARBERAN FA
Citation
C. Garciaviguera et al., DETERMINATION OF AUTHENTICITY OF FRUIT JAMS BY HPLC ANALYSIS OF ANTHOCYANINS, Journal of the Science of Food and Agriculture, 73(2), 1997, pp. 207-213
Citations number
28
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
73
Issue
2
Year of publication
1997
Pages
207 - 213
Database
ISI
SICI code
0022-5142(1997)73:2<207:DOAOFJ>2.0.ZU;2-S
Abstract
A HPLC technique for the analysis of anthocyanins from various fruit j ams is described and used to monitor the stability of anthocyanins dur ing processing. Commercial jams made from strawberry, blackberry, rasp berry, blueberry, blackcurrant and cherry were studied. Each product h ad a distinctive anthocyanin pattern which enabled identification and characterisation of each jam. The manufacturing process had no effect on the qualitative anthocyanin profile.